Bioactivation of Carbonated Mineral Water with Passion Fruit Microcapsules

Morais A. B. L.; Xavier A. C. R.; Silva G. F.; Silva M. A. A. P.; Pagani A. A. C.

doi:doi:10.11648/j.ijnfs.20150403.18

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Bioactivation of Carbonated Mineral Water with Passion Fruit Microcapsules

Morais A. B. L., Xavier A. C. R., Silva G. F., Silva M. A. A. P., Pagani A. A. C.

Published in International Journal of Nutrition and Food Sciences (Volume 4, Issue 3)

Received: 19 January 2015 Accepted: 9 April 2015 Published: 18 April 2015

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Abstract

The ionic gelation is a technique of microencapsulation by a reaction between a polymer solution and an ionic solution. This technique can protect the nutraceutical bioactive compounds. This study used the process of ionic gelation solution with sodium alginate in order to obtain a new product: a bioactive water from passion fruit microcapsules placed in the carbonated mineral water. The physical-chemical, microbiological stability, and migration of the bioactive compounds of microcapsule for water for 35 days at 5 ± 1 °C was verified. For the microcapsules, it was possible to verify that the levels of ascorbic acid and carotenoids decreased during the storage period, and phenols remained constant (p≤0,05). Microcapsules and water presented balance of the ascorbic acid, carotenoids and phenols levels (p≤0,05). This result indicates migration of the bioactive compounds of the microcapsule to water and consequently the bioactivation of carbonated mineral water.

Published in	International Journal of Nutrition and Food Sciences (Volume 4, Issue 3)
DOI	10.11648/j.ijnfs.20150403.18
Page(s)	310-319
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2015. Published by Science Publishing Group

Keywords

Ionic Gelation, Passion Fruit, Water, Migration, Bioactive Compounds

References

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APA Style

Morais A. B. L., Xavier A. C. R., Silva G. F., Silva M. A. A. P., Pagani A. A. C. (2015). Bioactivation of Carbonated Mineral Water with Passion Fruit Microcapsules. International Journal of Nutrition and Food Sciences, 4(3), 310-319. https://doi.org/10.11648/j.ijnfs.20150403.18

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ACS Style

Morais A. B. L.; Xavier A. C. R.; Silva G. F.; Silva M. A. A. P.; Pagani A. A. C. Bioactivation of Carbonated Mineral Water with Passion Fruit Microcapsules. Int. J. Nutr. Food Sci. 2015, 4(3), 310-319. doi: 10.11648/j.ijnfs.20150403.18

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AMA Style

Morais A. B. L., Xavier A. C. R., Silva G. F., Silva M. A. A. P., Pagani A. A. C. Bioactivation of Carbonated Mineral Water with Passion Fruit Microcapsules. Int J Nutr Food Sci. 2015;4(3):310-319. doi: 10.11648/j.ijnfs.20150403.18

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@article{10.11648/j.ijnfs.20150403.18,
  author = {Morais A. B. L. and Xavier A. C. R. and Silva G. F. and Silva M. A. A. P. and Pagani A. A. C.},
  title = {Bioactivation of Carbonated Mineral Water with Passion Fruit Microcapsules},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {4},
  number = {3},
  pages = {310-319},
  doi = {10.11648/j.ijnfs.20150403.18},
  url = {https://doi.org/10.11648/j.ijnfs.20150403.18},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20150403.18},
  abstract = {The ionic gelation is a technique of microencapsulation by a reaction between a polymer solution and an ionic solution. This technique can protect the nutraceutical bioactive compounds. This study used the process of ionic gelation solution with sodium alginate in order to obtain a new product: a bioactive water from passion fruit microcapsules placed in the carbonated mineral water. The physical-chemical, microbiological stability, and migration of the bioactive compounds of microcapsule for water for 35 days at 5 ± 1 °C was verified. For the microcapsules, it was possible to verify that the levels of ascorbic acid and carotenoids decreased during the storage period, and phenols remained constant (p≤0,05). Microcapsules and water presented balance of the ascorbic acid, carotenoids and phenols levels (p≤0,05). This result indicates migration of the bioactive compounds of the microcapsule to water and consequently the bioactivation of carbonated mineral water.},
 year = {2015}
}

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TY - JOUR
T1 - Bioactivation of Carbonated Mineral Water with Passion Fruit Microcapsules
AU - Morais A. B. L.
AU - Xavier A. C. R.
AU - Silva G. F.
AU - Silva M. A. A. P.
AU - Pagani A. A. C.
Y1 - 2015/04/18
PY - 2015
N1 - https://doi.org/10.11648/j.ijnfs.20150403.18
DO - 10.11648/j.ijnfs.20150403.18
T2 - International Journal of Nutrition and Food Sciences
JF - International Journal of Nutrition and Food Sciences
JO - International Journal of Nutrition and Food Sciences
SP - 310
EP - 319
PB - Science Publishing Group
SN - 2327-2716
UR - https://doi.org/10.11648/j.ijnfs.20150403.18
AB - The ionic gelation is a technique of microencapsulation by a reaction between a polymer solution and an ionic solution. This technique can protect the nutraceutical bioactive compounds. This study used the process of ionic gelation solution with sodium alginate in order to obtain a new product: a bioactive water from passion fruit microcapsules placed in the carbonated mineral water. The physical-chemical, microbiological stability, and migration of the bioactive compounds of microcapsule for water for 35 days at 5 ± 1 °C was verified. For the microcapsules, it was possible to verify that the levels of ascorbic acid and carotenoids decreased during the storage period, and phenols remained constant (p≤0,05). Microcapsules and water presented balance of the ascorbic acid, carotenoids and phenols levels (p≤0,05). This result indicates migration of the bioactive compounds of the microcapsule to water and consequently the bioactivation of carbonated mineral water.
VL - 4
IS - 3
ER -

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Author Information

Morais A. B. L.

Department of Food Technology, Federal University of Sergipe, Sergipe, Brazil
Xavier A. C. R.

Department of Food Technology, Federal University of Sergipe, Sergipe, Brazil
Silva G. F.

Laboratory for Alternative Technologies - Federal University of Sergipe, Sergipe, Brazil
Silva M. A. A. P.

Department of Food Technology, Federal University of Sergipe, Sergipe, Brazil
Pagani A. A. C.

Department of Food Technology, Federal University of Sergipe, Sergipe, Brazil

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APA Style

Morais A. B. L., Xavier A. C. R., Silva G. F., Silva M. A. A. P., Pagani A. A. C. (2015). Bioactivation of Carbonated Mineral Water with Passion Fruit Microcapsules. International Journal of Nutrition and Food Sciences, 4(3), 310-319. https://doi.org/10.11648/j.ijnfs.20150403.18

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ACS Style

Morais A. B. L.; Xavier A. C. R.; Silva G. F.; Silva M. A. A. P.; Pagani A. A. C. Bioactivation of Carbonated Mineral Water with Passion Fruit Microcapsules. Int. J. Nutr. Food Sci. 2015, 4(3), 310-319. doi: 10.11648/j.ijnfs.20150403.18

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AMA Style

Morais A. B. L., Xavier A. C. R., Silva G. F., Silva M. A. A. P., Pagani A. A. C. Bioactivation of Carbonated Mineral Water with Passion Fruit Microcapsules. Int J Nutr Food Sci. 2015;4(3):310-319. doi: 10.11648/j.ijnfs.20150403.18

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@article{10.11648/j.ijnfs.20150403.18,
  author = {Morais A. B. L. and Xavier A. C. R. and Silva G. F. and Silva M. A. A. P. and Pagani A. A. C.},
  title = {Bioactivation of Carbonated Mineral Water with Passion Fruit Microcapsules},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {4},
  number = {3},
  pages = {310-319},
  doi = {10.11648/j.ijnfs.20150403.18},
  url = {https://doi.org/10.11648/j.ijnfs.20150403.18},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20150403.18},
  abstract = {The ionic gelation is a technique of microencapsulation by a reaction between a polymer solution and an ionic solution. This technique can protect the nutraceutical bioactive compounds. This study used the process of ionic gelation solution with sodium alginate in order to obtain a new product: a bioactive water from passion fruit microcapsules placed in the carbonated mineral water. The physical-chemical, microbiological stability, and migration of the bioactive compounds of microcapsule for water for 35 days at 5 ± 1 °C was verified. For the microcapsules, it was possible to verify that the levels of ascorbic acid and carotenoids decreased during the storage period, and phenols remained constant (p≤0,05). Microcapsules and water presented balance of the ascorbic acid, carotenoids and phenols levels (p≤0,05). This result indicates migration of the bioactive compounds of the microcapsule to water and consequently the bioactivation of carbonated mineral water.},
 year = {2015}
}

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